Spicy cocktail nuts satisfy the sweet tooth without tons of sugar.
Spicy cocktail nuts satisfy the sweet tooth without tons of sugar. Plus they deliver good fats, protein and fiber. Try this delicious recipe from Dorie Greenspan’s book Around My French Table.
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• 1/2 cup sugar
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon cinnamon
• Pinch cayenne or to taste
• 1 large egg white
• 2 cups nuts such as almonds, cashews or pecans, whole or halves
1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix sugar and spices together in a small bowl.
3. In a large bowl, beat egg white lightly with a fork.
4. Toss nuts into egg white, stirring to coat. Then add sugar-and-spice mixture and continue to stir, evenly covering nuts.
5. Transfer nuts to baking sheet, letting excess liquid drip off first.
6. Bake 30 to 35 minutes, until nuts are browned and coating is dry. Cool 5 minutes, then transfer to a cutting board, break nuts apart, and let them cool completely. The nuts crisp as they cool.
7. Package in airtight jars and label. Nuts will keep at room temperature for about five days.Adapted from Around My French Table by Dorie Greenspan. Reproduced with permission of Houghton Mifflin Harcourt. All rights reserved.